hawaiian wild, line-caught yellowfin tuna (ahi)
• sashimi-grade tuna
• sustainably caught
TASTE, TEXTURE, & PREPARATION: Yellowfin has a mild flavor and firm texture.
Suggested Preparations: Raw (sashimi, sushi, poke), Seared, Grilled, Broiled, Sautéed, Dried
A preferred species for sashimi. Also excellent for grilling and in seared or “blackened” fish preparations.
> #1 Loin
about hawaiian yellowfin tuna
The yellowfin gains its name because the soft dorsal and anal fins and finlets are bright yellow in color. The dorsal and anal fins lengthen with age.
Yellowfin Tuna has flesh coloration that ranges from pink in small fish to deep red in large fish. Large fish have greater potential to have a higher fat content than smaller fish, a desirable attribute for raw fish products, as well as for searing and broiling.
Hawaii Yellowfin Tuna are being fished sustainably. Overfishing is not occurring in the Hawaii fishery or in the western and central Pacific. Population is not overfished.